Kohlrabi is typically available year round at the farmers market, but it still seems to be an underutilized, maybe even mysterious, vegetable. It’s very versatile and can be eaten raw or cooked. Here, we are slicing it in matchstick-like strips and serving it alongside citrus with a honey-ginger vinaigrette. The mild taste and slight crunch of the kohlrabi balance out the tart citrus and complement the sweet dressing.

Celebrate Easter with this carrot cake inspired by our insta-famous studio bunny, Cleo. Our ultra-moist cake is finished with a creamy coconut buttercream frosting perfect for welcoming the warmer days ahead! Frosting the cake with a multi-opening piping tip provides just the right texture for a playful angora fur. Use this method to create a cake inspired by your own favorite furry friend.

I recently took an inspiration trip to Paris and visited the most amazing cooking supply shop, E. Dehillerin. It was filled from floor to ceiling with beautiful copper cookware and special baking molds. When I came across a seashell madeleine pan, I knew I had to try baking these adorable French cakes.

Pretty in pink, these madeleines get dressed up in a natural pink dye made from beets. Rosewater and pistachios make these mini cakes feel extra fancy and the rice flour batter keeps them gluten free!

I came up with these fun Black Sesame Cookies for the launch of Homeism's decadent loungewear line that is inspired by modern asian silhouettes. I love the smokiness of black sesame and when combined with white chocolate, makes for the silkiest ganache filling inside these crisp melt-away cookies. Bake these to celebrate your inner minimalist after Marie Kondo-ing your home. Thanks Vogue for the shout-out!